Banana bread is a timeless comfort food, beloved around the world for its rich flavor and moist texture. The vegan banana bread recipe is a plant-based twist on this classic, made without eggs or dairy—yet just as indulgent and satisfying.
Originating from the U.S. during the Great Depression when resourceful bakers used overripe bananas instead of tossing them, banana bread became a kitchen staple. The vegan version retains all its charm with a few simple swaps. It’s soft, slightly sweet, and bursting with banana flavor—perfect with a morning coffee or as an afternoon treat.
Ingredients
Main Ingredients:
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3 ripe bananas, mashed (about 1 ½ cups)
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1/3 cup melted coconut oil (or any neutral oil)
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1/2 cup brown sugar (or coconut sugar)
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1/4 cup plant-based milk (almond, oat, or soy)
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1 tsp vanilla extract
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1 ½ cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp cinnamon (optional)
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1/4 tsp salt
Optional Add-ins:
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1/2 cup chopped walnuts or pecans
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1/3 cup vegan chocolate chips
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1 tbsp chia seeds or flaxseeds for extra nutrition
Substitutions:
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Use gluten-free flour blend to make it GF.
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Maple syrup or agave can replace brown sugar (reduce plant milk slightly).
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Applesauce can replace oil for a low-fat version.
Step-by-Step Cooking Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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Mash the bananas in a large bowl until mostly smooth. Some small lumps are okay.
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Add wet ingredients: Mix in melted coconut oil, sugar, plant-based milk, and vanilla extract.
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Combine dry ingredients in a separate bowl: flour, baking soda, baking powder, cinnamon, and salt.
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Gently fold the dry mixture into the wet ingredients. Do not overmix.
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Fold in optional add-ins like nuts or chocolate chips.
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Pour batter into loaf pan and spread evenly.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack.
Avoid These Common Mistakes:
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Overmixing the batter (leads to a dense loaf).
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Using under-ripe bananas (less sweetness and moisture).
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Skipping the salt (it balances flavor).
Pro Tips and Cooking Techniques
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Banana ripeness is key: Black-spotted bananas deliver the best flavor and moisture.
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Use a light hand when folding: Too much stirring makes the bread tough.
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Room-temperature ingredients blend more smoothly.
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A toothpick test is the most reliable way to check doneness.
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Let the loaf cool completely before slicing to avoid crumbling.
Variations and Customizations
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Gluten-Free Version: Substitute with a 1:1 GF flour blend.
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Low-Sugar Option: Halve the sugar or use mashed dates.
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Tropical Fusion: Add shredded coconut and a dash of nutmeg.
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Berry Twist: Fold in blueberries or raspberries before baking.
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Spiced Bread: Add cardamom, nutmeg, or cloves for a chai-inspired loaf.
Serving Suggestions
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Serve warm with a smear of vegan butter or nut butter.
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Pair with a latte, matcha, or herbal tea for a cozy moment.
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Top slices with a drizzle of maple syrup and sliced banana for brunch.
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Cube and toast for a banana bread “crouton” on smoothie bowls.
Nutritional Information (Per Slice, based on 10 slices)
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Calories: ~210
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Protein: 3g
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Carbohydrates: 30g
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Fat: 9g
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Fiber: 2g
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Sugar: 12g
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Cholesterol: 0mg (naturally cholesterol-free)
Frequently Asked Questions (FAQs)
Q: Can I make this banana bread oil-free?
A: Yes! Substitute the oil with unsweetened applesauce in a 1:1 ratio for a lower-fat version.
Q: How should I store vegan banana bread?
A: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Q: Can I freeze it?
A: Absolutely! Wrap individual slices and freeze for up to 3 months. Thaw or toast before serving.
Q: Why did my banana bread sink in the middle?
A: It may be underbaked or the batter was overmixed. Make sure to check with a toothpick.
Closing Thoughts
Vegan banana bread is more than just a delicious baked good—it’s a celebration of simplicity, sustainability, and comforting flavors. Whether you’re new to plant-based baking or a seasoned pro, this recipe will win over anyone who takes a bite.
